Shirley's StoryOk, When I first moved to Hawaii in 1970 with my Native Hawaiian husband and 3 children I was introduced to this recipe from my sister in law who has since passed on but she was a wonderful cook. I use different seasoning than hers as well(she just used Hawaiian salt for seasoning... This picture of the stew looks foggy cause I took a picture of it while it was cooking hence you see steam coming up..and forgot to take a picture of it in a bowl before we had it for supper the other night.
Its a family favorite and especially is to my youngest son.
In Hawaii the sides for it would be poi and poki but since we moved to WA state I can't run to the store and buy a sack of poi.
So instead hubby makes Poki and I serve rice with it for him and make a pan of cornbread for me.. I can tell you this stew is good!
luau leaves ( leaves from the taro plant)
stems of the luau leaves
hawaiian salt or sea salt to taste
granulated chicken boullion
1Take off the stems of the luau leave and peel off the outer skins of stems and then break the stems into pieces
2Place the luau leaves and broken up stems in the kitchen sink that is filled with water. Let it sit in the water while you go to the next step.
4Next after browning up the meat add water to fill 1/2 the pot.
I skim off the scum that is on the top of the water.
5Add the seasoning.. I believe I added 1 tsp sea salt, the 1 TBSP minced garlic, and the chicken boullion granules.. stir it up and let it cook with the meat while we go to the next step.
6Back to the sink I clean the leaves and stems with the first wash and then let all that water run out and replace water again and give the leaves and stems another wash.
7Then I get my cutting board and a sharp knife and take about 3-4 of the leaves and roll them up and cut into strips.
rayna silva jus1hayn - Oct 13, 2011
This is a wonderful stew, you can also use chicken or pork instead of stew meat. I use a boneless pork butt.
Shirley Makekau tutuwoman - Oct 13, 2011
I have made it with both pork and chicken but my hubby prefers the beef version. Last night my son in law came over with my daughter to wish me a happy birthday and then said that he was hungry for lau lau and kalua pig and so he went and got the ingredients yesterday and was making it 5:30 last night and it would be out of the steamer by 9-10 pm.. He said the luau leave that he got was too small but he had no other choice but to use it. He was going to bring me over some but I told him thanks but I was worn out from water aerobics and would be in dreamland by that time. I was in safeway a few weeks ago looking for waxpaper and went over to the fish department and saw ahi selling for $9.98 a lb.. I got myself away from there real fast! LOL
lani langmajer macey - Jul 29, 2013
As a member of the Hanohano clan living away from Hawaii nei for nearly 40 years,I was told you can take the girl out of Hawaii, but u cannot take Hawaii out of the girl!!! How heartful your endearing post!! your recipe is onolicious!! Any idea where I might purchase luau leaves in the Midwest. In the meantime my substitute is collard greens!! Of course luau leaves would be the best!!
Mahalo nui lani
Shirley Makekau tutuwoman - Jul 29, 2013
Lani, I get my luau leaf at an oriental store in Vancouver,Wa on 4th plain. We just had a Hawaiian event this past week end and my hubby ran into a cousin from Lahaina,Maui but he has been in the mainland for 38 yrs We enjoyed the food booths with kalua pig.. you know the luau type food yummy!
lani langmajer macey - Jul 30, 2013
My hubby who is from Hungary frequents our Asian Market weekly. Many times over he has mentioned taro leaves in the frozen section!! Well, he must be right then!! I finally made poi from taro at this same store so I will venture out and get this frozen taro leaves for this recipe. I used banana leaves again from this same store frozen section, to wrap my pork for my kalua pig. Oh so ono and simple to do!! A touch of home here in Ohio!! Mahalo nui for the store tip to help me broaden my palate!!